What to Do with Veggie Cuttings??

What to Do with Veggie Cuttings??

Servings

Variable

Ready In:

Collect Daily

Good For:

Kitchen Hack

 

About this Hack…

By: Morgana Jane

Until a few months ago, I used to throw all my veggie scraps and cuttings straight into the compost – but, no more! There is a new crucial step between cutting and composting that I now cherish. Here’s how it goes:

Ingredients
  • Veggie Cuttings
  • Veggie Scraps
  • Bag or Container to store them in the freezer
You’re about to get a little more bang for your veggie buck, my friend! Like me, you likely prepare veggies everyday, and like I used to, you likely toss them straight into the compost! But, I am here to tell you that those veggie cuttings and scraps have more work to do. Rather than tossing them into the compost, save them! Pop them into a plastic bag or some kind of container with a lid and keep that in the freezer. Next time you make up a pot of broth, add those scraps and cutting to the stock pot! They have valuable nutrients and flavors to bring to your stock!

Nutrition

We all know that veggies are packed with nutrition, top to bottom… And, that means skins and cuttings too.

So don’t toss those cuttings out everyday! Save them in the freezer and add them to your next pot of soup stock for an extra nutritional punch and rich flavor!

Step by Step Instructions

Step 1 – Wash ‘Em Up!

Wash up your daily veggies.

Step 2 – Trim

Trim and peel your veggies as required.

Step 3 – Don’t!!!

This is a none step! Hold up little buddy – don’t throw those cuttings in the compost just yet!

Step 4 – Trim

Some veggie scraps are not great candidates for the stock pot, such as Brussels Sprouts, Cabbage, Broccoli, and the like. The flavors here are quite strong and can overpower your stock, so, omit them, or use them very sparingly!

Step 5 – In the Bag!

Rather than tossing those cuttings, peels, and scraps out – keep a “veggie scrap” bag in your freeze and add to it daily. You’ll fill it up in no time – and the next time you make a pot of stock, toss all your veggie scraps into the stock pot!

These awesome scraps will increase the nutritional content of your stock and add great flavor. After you strain your stock – then toss those soggy veggie scraps into the compost! They have given all they have to give.

Quick & Easy Garlic Prep!

Quick & Easy Garlic Prep!

Servings

Variable

Ready In:

15 min

Good For:

Kitchen Hack

About this Recipe

By: Morgana Jane

Garlic, the Queen of my kitchen. There is likely no other single ingredient that I use more in my cooking – however, peeling and chopping garlic for every meal is a time consuming pain in the butt! Here’s my quick and easy hack:

Ingredients
  • 2 Lg Bulbs Garlic
  • 1/3 Cup Olive Oil
  • Small Food Processor
Sure, you can buy prepared minced garlic, but, it can be costly and you want to be very wary of the ingredients in the jar. I use fresh, organic garlic – the large bulbs with the purply paper skin (easier to work with AND great flavor!) and organic Extra Virgin Olive Oil – That’s it! Always fresh and ready to go!

Nutrition

Garlic is Queen of my kitchen for good reason – and it’s not just the great flavor it lends to my cooking! Garlic is a great source for Manganese, Vitamin B6, and Vitamin C. It’s also antimicrobial, and a fantastic natural anitbiotic!

Step by Step Instructions

Step 1 – Peel

Break each bulb and peel the loose papery skin from each clove. This only takes a few minutes – don’t worry about the skin that sticks! We’ll deal with that in a moment.

Step 2 – Trim

Trim off the little belly button from each clove (where they were attached to the bulb). You don’t want them in your garlic paste – or maybe you do, and if that’s the case, go ahead and toss them in the mix!

Step 3 – Squish!

Squish each bulb between a cutting board and the flat edge of a knife with a wide blade to loosen the remaining skin (go easy here – make sure the knife does not slip and slice your hand!). Once squished, the skin peels off with great ease.

 

Step 4 – Save the Cuttings!

Save the garlic skins and belly buttons to your veggie cuttings bag in the freezer – they will make an awesome addition to your next batch of soup stock!

Step 5 – Mince!

Place all the peeled cloves into a small food processor and pulse until a fine mince is achieved. Add 1/3 Cup Olive Oil and pulse until combined.

Step 4 – Put a Lid on It!

Remove minced garlic to a small jar with a tight fitting lid and pop it into the fridge. There you have it – you’re good to go for fresh garlic all week!

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